Prime Porterhouse Steak & Parsley Butter

• While the potatoes are boiling, finely chop parsley 
and garlic.
• Trim green beans.
• Trim baby broccoli halving any thicker stalks 
lengthways. 
• Zest lemon to get a pinch, then slice into wedges.
• Pick and finely chop rosemary (see ingredients). 
TIP: Run your fingers down the rosemary stalk to 
remove the leaves easily.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook garlic until fragrant, 1 minute.
• Transfer to a bowl, add parsley (reserve some for 
garnish!), lemon zest, the softened butter (for the 
sauce) and cracked black pepper. Season with salt 
and mash with a fork to combine. Set aside.
Little cooks: Help mash the parsley butter!  

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• When the oil is hot, cook porterhouse steak for  
3-5 minutes each side for medium-rare, or until 
cooked to your liking. Using tongs, hold steak 
upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for  
5 minutes. Season with salt. 

• While the steak is resting, wipe out the frying pan 
and return to medium-high heat with a drizzle of 
olive oil.
• Cook baby broccoli and green beans, tossing, until 
tender, 5-6 minutes. 
• Add rosemary and a squeeze of lemon juice. 
Season to taste with salt and pepper.